New Day: New Beginning

    recipes

    • Potato Frittata

      Do you say po-TAY-to Fri-TAA-ta or po-TAA-to Fri-TAY-ta ? I got a quiche/frittata at Farmers Market last weekend for lunch. It has a chewy doughy base, and a denser filling than a quiche. I like anything with potato, so I made my own version. I like my fritatta thick, and for this recipe, I use Continue reading

    • Family dinner – Chicken Shawarma

      For the past three weeks, we’ve managed to have a weekly family dinner, which has been really nice. We’ve been doing it on either Tuesday or Wednesday, but I think we’ve decided that Wednesday is best for now. Son doesn’t have BJJ and therefore could help with cooking, Daughter is available, and BF also is Continue reading

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    • Chicken with Caramelized Onions, Bell Peppers, Kalamata Olives, and Mushrooms

      This dish was inspired by a memorable dinner at Bev’s. Over time, it has evolved into a delightful combination of chicken, caramelized onions, bell peppers, Kalamata olives, and mushrooms. If you’d like a vegetarian version, replace the chicken with tofu (I suggest air-frying the tofu first). The jarred bell peppers impart the dish’s distinctive flavor, Continue reading

    • Chicken braised with vegetables and white wine

      Tonight, Eric took on both the role of chef and dishwasher. He measured, chopped, cooked, tasted, and even handled the cleanup! Our dinner consisted of chicken thighs, Yukon potatoes, carrots, onions, and a half bottle of pinot gris. I love Trader Joe’s chicken thighs—they’re always neatly trimmed and incredibly affordable at just $1.99 per pound. Continue reading

    • Glass noodles with Crab or Shrimp

      I made Mien Xao Tom last week and had 3 requests for the recipe. Well, all 3 came from my family so it might be kinda biased :) Mien is noodles made of mung bean starch, so it’s gluten-free. The rest consists of shiitake mushrooms, some vegetables, and either crab or shrimp or both. I Continue reading

    • Green Curry Chicken with Tofu and Vegetables

      This recipe was a delightful experiment in the kitchen where Eric took the lead as the chef and I assisted as the sous-chef. The fusion of flavors and textures turned out to be a pleasant surprise, creating a dish that’s both hearty and flavorful. Ingredients: Directions: Continue reading

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